||"China's brewing" magazine in 1982, is a domestic public offering, is a Chinese core journals. Journal of professional, insightful discussion, and easy, high-impact. To publish soy sauce, vinegar, sauce, pickles, wines, fermented soybean products and other aspects of the enzyme-based. Rich in content, informative, easy to operate, is engaged in the brewing industry scientists, teachers and students of tertiary institutions, as well as brewing essential to professional publications enterprise workers.
(Translated by machine.)